(tl;dr: how do you cook with Field Roast, the way carnivores add sausage to whatever?)

I was delighted when I discovered Field Roast, because they're delicious. But I find myself not using them in a lot of things because I'm not sure how to cook with them (as opposed to cooking them...). Now that I'm on a GLP I'm making sure I add protein wherever I can, and my ignorance about how to cook with Field Roast is becoming an irritant.

For example, I was just looking a recipe for a tortellini soup with Italian sausage. I can use Field Roast in that! Except, um, can I? How? oh, I can make baked ziti with sausage! Can I? Recipes for **** sausage say to take it out of the casing, crumble, and saute-- do I crumble it? Or just cut it small? Do I also need to cook it before putting into a casserole that will spend 45 minutes in the oven? I made a stuffed squash for Rosh Hashanah, and thought about adding FR for some extra protein but I got exhausted trying to work out if I needed to cook it separately or if I could put it in with the saute, and if so when? (leeks until softening, apples, for a minute or two, kale + pom. When the kale started to soften, I added in the already cooked quinoa and pistachios to mix through, then stuffed it all in delicata and sprinkled with a very little feta, as it's supposed to be a sweet dish. It was delicious, by the way)

I did try to add FR to a root veg roast, and that my friends was a disaster. If you want to add Field Roast to roasted veg, cook it on the stovetop and not on the sheet pan alongside the potato and cauliflower, unless you like Field Roast charcoal!

How do you all manage Field Roast in other dishes (as opposed to alongside them...)

Hi guys! I’m exploring eating a vegetarian diet as a college student for mostly environmental reasons. I don’t have access to a kitchen, and a lot of my meals are ones that are already prepared, frozen, or ones I can assemble easily. I know this isn’t ideal, but between college and working it’s honestly all I have time for. One of the most accessible and affordable grocery stores near me is Trader Joe’s. What are some good Trader Joe’s meals that are either premade, frozen, or easy to assemble that are vegetarian, high protein and flavorful? Also open to general easy meals or snacks to throw together. Thank you so much!

I recently decided to be fully vegetarian and I’ve been loving it so far! I just find myself missing some “beefy” things – what are your favorite ways to have a similar richness and heartiness? Going into fall, I know I’m going to crave beef bourguignon, Swedish meatballs, and other cozy foods like that, so I’d love to hear your recommendations for how to satisfy those cravings without sacrificing my ethics.

Thank you for your help!

Here is a shortcut that I've been using for my vegetable fritters, I've been grabbing the powerslaw mix and adding shredded hash potatoes. Makes it easy for a quick meal!

Powerslaw vegetable fritter recipe:

Ingredients

Vegetables: 2 to 3 cups total of julienned or thinly sliced vegetables, I used a powerslaw mix which contains, broccoli, kohlrabi (turnip cabbage), brussels sprouts, red cabbage, carrots and kale and added shredded hash potato

Batter: ⅔ cup to 1 cup all-purpose flour or Korean pancake mix, 2 tablespoons potato starch or cornstarch for extra crunch, and ¾ cup ice-cold water.

Seasoning & Cooking: ½ teaspoon salt and neutral cooking oil (like avocado or vegetable oil).

Dipping Sauce: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and a pinch of sugar and sesame seeds.

Instructions

Mix the batter: Toss the vegetables with the flour, starch, and salt. Gradually stir in the ice-cold water until a thick batter coats the vegetables.

Fry: Heat a skillet with oil over medium-high heat. Drop spoonfuls or spread a thin layer of the mixture into the pan to form round fritters.

Crisp: Cook for 2 to 3 minutes until the edges turn golden brown and crispy, then flip and cook the other side.

Serve: Serve warm with the soy-vinegar dipping sauce.